Improvement of the safety of artisanal Spanish fermented sausages: Spotlight on the role of bacteriocinogenic Lactiplantibacillus paraplantarum against a Companilactobacillus alimentarius histaminogenic strain

dc.contributor.authorBarbieri, Federica
dc.contributor.authorTabanelli, Giulia
dc.contributor.authorComas Basté, Oriol
dc.contributor.authorLatorre Moratalla, Mariluz
dc.contributor.authorAngelucci, Chiara
dc.contributor.authorGardini, Fausto
dc.contributor.authorMontanari, Chiara
dc.contributor.authorGarcía-López. J. David
dc.contributor.authorBaños, Alberto
dc.date.accessioned2026-02-27T12:13:46Z
dc.date.available2026-02-27T12:13:46Z
dc.date.issued2024-10-22
dc.date.updated2026-02-27T12:13:46Z
dc.description.abstractBiogenic amines (BA) in fermented sausages result from amino acid decarboxylation by microbial activity, either from technological or spoilage bacteria. Certain lactic acid bacteria typically found in fermented sausages are characterised for their ability to produce BA, especially histamine and tyramine. On the other hand, the bac teriocinogenic strain Lactiplantibacillus paraplantarum BPF2, isolated from a Spanish spontaneously dryfermented sausages, has been characterized by good technological properties, production of leucocin K with antimicrobial activity against Listeria monocytogenes and ability to reduce the accumulation of BA in the final products. The antagonistic activity of leucocin K bacteriocin was tested in vitro against Companilactobacillus alimentarius SE14 (histamine producer), Enterococcus faecalis EF37 (tyramine producer), and L. monocytogenes Scott A. The inhibition of Comp. alimentarius SE14 by Lpl. paraplantarum BPF2 was assessed in traditional Spanish fermented sausages obtained in pilot plant, and chemico-physical parameters, microbial counts, and BA accu mulation were monitored during fermentation and ripening. Leucocin K produced by Lpl. paraplantarum BPF2 was active in vitro against Comp. alimentarius SE14 and L. monocytogenes but was ineffective against E. faecalis EF37. The inoculation of the strain BPF2 as starter culture did not affect the expected chemico-physical (pH and colour) and microbial characteristics of the dry-fermented sausages. On the other hand, this strain was effective to significantly reduce the accumulation of histamine produced by the strain SE14, as well as putrescine and cadaverine. These findings demonstrated the relevant role of bacteriocin-producing strains as bio-protective starter cultures in improving the safety and quality of fermented meat products
dc.format.extent10 p.
dc.format.mimetypeapplication/pdf
dc.identifier.idgrec755774
dc.identifier.issn0956-7135
dc.identifier.urihttps://hdl.handle.net/2445/227645
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.1016/j.foodcont.2024.110962
dc.relation.ispartofFood Control, 2024, vol. 168, p. 110962
dc.relation.urihttps://doi.org/10.1016/j.foodcont.2024.110962
dc.rightscc-by-nc-nd (c) Federica Barbieri, et al., 2024
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.sourceArticles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
dc.subject.classificationAliments fermentats
dc.subject.classificationBacteris
dc.subject.classificationProbiòtics
dc.subject.otherFermented foods
dc.subject.otherBacteria
dc.subject.otherProbiotics
dc.titleImprovement of the safety of artisanal Spanish fermented sausages: Spotlight on the role of bacteriocinogenic Lactiplantibacillus paraplantarum against a Companilactobacillus alimentarius histaminogenic strain
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion

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